The best thing about this recipe is that it brings a very different flavor palette to my keto repertoire from the traditional keto plate.

Uncharacteristically, Sahil Makhija actually uses keto-hostile breadcrumbs. I substituted a bit of almond flower. The recipe is terribly trivial, and he list of ingredients probably uses things you’ve already got in the fridge:

2 cans Geisha Wild Caught Fancy Crab Meat, 6 oz each

1/2 egg (yes, half; a whole egg makes it, well, eggy-tasting)

2 tbsp almond flour

3tbspmayonnaise

1tsp any mustardthat you like

1tspsalt

1/2tsppepper

1 1/2tbspparsley(fresh, optional)

hot sauce (very optional)

4tbspButter (into the pan)

Combine everything except the parsley and butter into a mixing bowl while you heat up your pan on medium heat. Stir until it’s combined. Sahil use a cookie round to shape the crab cakes; I just spooned the mixture onto the browning butter. Keep an eye on the progress of browning, flip when satisfied. Enjoy!